Roasted Artichoke Heart Appetizer

This artichoke appetizer is a great side dish or appetizer. It has a delicious lemon parmesan vinaigrette! INGREDIENTS Artichokes 8 baby artichokes or 1 16-ounce bag frozen artichoke hearts, thawed or 1 can (x ounces) canned artichokes, drained 2 tablespoons olive oil 1 teaspoon coarse salt ½ teaspoon freshly ground pepper lemon-parmesan vinaigrette (recipe follows) Lemon-Parmesan Vinaigrette ¼ cup extra-virgin olive oil ¼ cup freshly grated Parmesan cheese ¼ cup chopped fresh parsley zest of 1 lemon 2 tablespoons fresh lemon juice 2 minced cloves garlic 1 teaspoon Dijon mustard ½ teaspoon coarse salt ½ teaspoon freshly ground pepper GARNISH 2 tablespoons chopped fresh parsley For the Artichokes: Preheat oven to 425 degrees. To use frozen artichokes, lay on a towel or paper towel and cover with another;. press gently to remove excess moisture. Place the artichokes on a baking sheet and add the olive oil, salt and pepper. Toss to combine. Bake in preheated oven for 40 minutes. Toss halfway through the cooking time; they are done when the edges are slightly brown and crisping. Pour the vinaigrette over the artichokes and toss to combine. Serve on a warm platter or individual plates and garnish with chopped parsley. For the Vinaigrette: Place the oil, cheese, parsley, lemon zest and juice, garlic, mustard, salt and pepper in a jar and shake to combine.